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CURRIED CHICKEN AND ALMOND ROLLS




Source of Recipe


Magazine clipping






List of Ingredients



• 1 cup finely chopped cooked chicken
  
• 1 cup mayonnaise
  
• 3/4 cup shredded Monterey Jack cheese
  
• 1/3 cup finely chopped almonds
  
• 1/4 cup chopped fresh parsley
  
• 2 large shallots or 1 small onion, finely chopped
  
• 2 teaspoons curry powder
  
• 2 teaspoons lemon juice
  
• 1/2 teaspoon each salt and freshly ground pepper
  
• 18 slices whole wheat sandwich bread
  
• 1/4 cup butter, melted
  






Instructions



1. In a large bowl, combine chicken, mayonnaise, cheese, almonds, parsley, shallots, curry, lemon juice, salt and pepper. Blend well; cover and refrigerate for 30 minutes. Trim crusts from bread and flatten bread with a rolling pin. Spread 2 tablespoons chicken mixture on and roll up. Cut each in half and secure with a toothpick. Place seam side down on baking sheet and brush with melted butter. Bake in 375 oven for 15 minutes. Cool, then freeze in single layer on baking sheet, then freeze in airtight containers. To reheat, bake FROZEN rolls in single layer at 400 degrees for 10 minutes. Makes 36 rolls.